This post may contain affiliate links. See our Privacy Policy.
Cowboy cookies have something for everyone! Every bite is chock-full of flavor and texture, with peanut butter, chocolate chips, oats, and nuts. I use a combination of milk chocolate chips and semisweet chocolate chips, but chunks or white chocolate chips are excellent as well. You can’t go wrong with these incredible cookies!
The cookies are typically huge, with as much as 1/4 cup of dough for each cookie. I make them relatively small, with a 1 1/2 tablespoon scoop for each cookie. This gives me about 5 dozen. Feel free to make them smaller or larger.
Coconut is optional in this version, but you may add 1/2 to 1 cup of flaked coconut along with the pecans. Peanuts are another option if you don’t care for pecans. Or use chunky peanut butter and omit the nuts altogether.
Why are the cookies called cowboy cookies?
Cowboy cookies might have been eaten by cowboys on the trail, but nobody really knows how they got their whimsical name—maybe the name was meant to appeal to kids. With nuts, oats, chocolate chips, and optional coconut, they offer a good amount of protein and lots of fiber.
What You’ll Like About This Recipe
Big, bold cookies. These are hearty, bakery-style cookies with lots of mix-ins.
Great texture. Chewy oats, crunchy nuts, and melty chocolate chips in every bite.
Makes a large batch. Perfect for parties, gifting, or stocking the freezer.
Ingredient Notes
- All-purpose flour: Provides structure without making the cookies cakey.
- Butter: Use room-temperature butter so it creams smoothly with the sugars.
- Peanut butter: Adds richness and that classic cowboy cookie flavor.
- Brown sugar: Keeps the cookies soft and chewy.
- Quick-cooking oats: Blend into the dough easily while adding chew.
- Chocolate chips: Semisweet or milk chocolate both work well.
- Nuts: Pecans or walnuts add crunch and balance the sweetness.
- Flaked coconut: Optional, but adds texture and a subtle sweetness.
Steps to Make Cowboy Cookies
- Preheat the oven and line baking sheets.
- Combine the dry ingredients in a bowl and set aside.
- Cream the butter, peanut butter, and sugars until light and fluffy.
- Beat in the eggs and vanilla until blended.
- Mix in the dry ingredients just until combined.
- Fold in the oats, chocolate chips, nuts, and coconut if using.
- Scoop portions of dough onto the baking sheets.
- Bake until lightly browned, then cool on racks.
Tips
- Don’t overbake; the cookies will firm up as they cool.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- If the dough feels very soft, chill it briefly before baking.
- For softer cookies, store them with a slice of bread in the container.
Recipe Variations
- Make them extra chunky. Use a larger scoop and extend the baking time slightly.
- Swap the chips. Try dark chocolate, peanut butter chips, or a mix.
- Change the nuts. Almonds or hazelnuts work well in place of pecans or walnuts.
- Go coconut-free. Omit the coconut for a more classic oat-and-chocolate cookie.
Serving Suggestions
- Serve with a glass of cold milk.
- Add them to cookie trays or gift boxes.
- Pair with coffee for an afternoon treat.
- Choose these cookies when you need something hearty and satisfying.
How to Store
Refrigerate: Store baked cookies in an airtight container at room temperature for up to 4 days.
Freeze: Freeze baked cookies or unbaked dough portions for up to 3 months.
Refresh: Warm cookies briefly to soften and revive the texture.
Related Recipes:
You might like these peanut butter crackles, or try this recipe for peanut butter chocolate chip cookies. Or if you’re looking for a gluten-free treat, try these gluten-free snickerdoodles or gluten-free peanut butter cookies.
Cowboy Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ tsp fine salt
- 1 cup unsalted butter, room temperature
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups quick-cooking oats
- 2 cups semisweet chocolate chips, or milk chocolate chips
- 1 cup chopped pecans or walnuts
- ½ to 1 cup sweetened flaked coconut (optional)
Recommended Equipment
- Electric hand mixer or stand mixer
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.1 1/2 cups all-purpose flour | 1 tsp baking soda | 1 tsp baking powder | 3/4 tsp fine salt
- In a large mixing bowl with an electric mixer, beat the butter and peanut butter with granulated and brown sugars until light and fluffy.1 cup unsalted butter | 1 cup peanut butter | 1 cup granulated sugar | 1 cup packed light brown sugar
- Beat in the eggs and vanilla until well blended.2 tsp vanilla extract | 2 large eggs
- With the mixer on the lowest speed, beat in the flour mixture just until blended.
- Fold in the oats, chocolate chips, chopped nuts, and coconut, if using.2 cups quick-cooking oats | 2 cups semisweet chocolate chips | 1 cup chopped pecans or walnuts | 1/2 to 1 cup sweetened flaked coconut (optional)
- Using a 1 1/2 tablespoon cookie scoop, drop the dough onto the prepared baking sheets (about 5 dozen cookies). For big bakery-style cookies, use a larger scoop.
- Bake the cowboy cookies for 10 to 12 minutes per batch or until they are lightly browned.
- Cool the cookies on a rack, then transfer them to an airtight container or a resealable food storage bag.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
